👨‍🍳 Instructions

1. 1

   Soak the dried beans overnight in plenty of water. Drain and rinse them.

   💡 Tip: Soaking helps to reduce cooking time and makes the beans more digestible.
2. 2

   Place the drained beans in a large pot, cover with fresh water (about 3 cups of water per cup of beans), add the bay leaves, and bring to a boil. Reduce heat and simmer for about 1.5 hours, or until the beans are very tender. Drain the beans, reserving some of the cooking liquid.

   💡 Tip: The beans should be soft enough to break when pressed but still hold their shape.
3. 3

   While the beans are cooking, heat the sunflower oil in a large oven-safe pot or Dutch oven over medium-low heat. Add the sliced onions and simmer slowly for 30-40 minutes, stirring occasionally, until they are soft and translucent, but not caramelized.

   💡 Tip: Starting the onions in cold oil helps them release their flavor gradually.
4. 4

   Add the minced garlic, paprika, salt, and pepper to the onions. Stir well and cook for another minute until fragrant.

   💡 Tip: Toast the paprika briefly to enhance its flavor.
5. 5

   Add the cooked beans to the pot with the onions and garlic. Stir gently to combine. Add about 2 cups of the reserved bean cooking liquid (or water) to moisten the mixture.

   💡 Tip: The mixture should be moist but not swimming in liquid.
6. 6

   Preheat oven to 375°F (190°C). Cover the pot and bake for 1 to 1.5 hours, or until the top layer of beans is gently caramelized and the dish is heated through. Add more reserved cooking liquid or water if it becomes too dry.

   💡 Tip: The beans should be creamy inside with a slightly crisp top.
7. 7

   Let the prebranac cool slightly before serving. It is traditionally served at room temperature with crusty bread.

   💡 Tip: This dish often tastes even better the next day.